The raw mango is closely associated with the Indiancuisine, that almost every community has an array of recipes mostly picklesthat use this raw fruit as the main ingredient.
Main ingredients are basically mango and lime in India. But there are others vegetables being used to make pickles -- cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla,garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi.
A wide variety of spices may be used during the pickling process such as asafoetida, red chili powder, turmeric and fenugreek. Salt is generally used both for taste and for its preservative quality.
How to make South Indian mango pickle (Aavakai pickle)
Preparation time: 30 mins
Maturing time: 7-8 Days
Cooking time: 15-20 mins
Quantity (roughly) 1 jar
Raw mango -1
Redchilly powder-150 gms
Salt-100 gms(stone salt-powder it)
To dry roast and powder:
Mustard seeds-10 gms
Wash and clean the mango.
Cut the mango.add salt,mix and keep in sun 3days.
Dry roast the mentioned ingredients seperately and powder together.
Heat the oil ,season mustard seeds,urad dal,curryleaves,drychillies,put the powder(above) Then mango and saute for sometime.let it to be little cool and add chillypowder and mix.
Big raw mango-1
Red chilly-200gms(powder it)
Grate the mango. Powder the salt and add in mango. Keep in the sun for 3days. Then add the chilly powdered and keep in sun for 2days.(daily shuffle it.)
Heat oil, season 15gms mustardseeds, asafoedita, curryleaves. Add the powder (Dry roast and powder 10gm mustard seeds and fenugreek seeds). Pour in mango mix.